Effects of antibrowning solution and chitosan-based edible coating on the quality of fresh-cut apple.

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Author(s): PILON, L.; SPRICIGO, P. C.; BRITTO, D.; ASSIS, O. B. G. de; CALBO, A. G.; FERRAUDO, A. S.; FERREIRA, M. D.

Publication year: 2013

Types of publication: Journal article

Unit: Embrapa Vegetables

Keywords: Apple, chitosan, citric acid, firmness

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